• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 400g long grain rice
  • 150g brinjal, diced
  • 100g carrot, diced
  • 1/2 tbsp oil
  • 1 tbsp ghee or margarine
  • (A):
  • 50g onion, chopped
  • 2cm piece ginger, chopped
  • 1 sprig curry leaves
  • 1 tsp fish curry powder
  • (B):
  • 2 cloves
  • 2½cm stick cinnamon
  • 3 sections of a star anise
  • 3 cardamoms
  • 650ml water
  • 400ml UHT milk
  • Seasoning:
  • 1 tsp salt
  • Dash of ground black pepper

Instructions

  1. Heat enough oil in a wok, then fry brinjal until limp. Dish out and drain on crumpled kitchen paper. Heat oil and ghee (or margarine) in a pan. Fry ingredients (A) until fragrant. Add ingredients (B) and stir-fry well.
  2. Add water and bring to a boil. Add in rice, brinjal, carrot, seasoning and milk. Cook rice over a medium heat until rice is cooked and fluffy. You may also cook it in an electric rice cooker, if you prefer.
  3. Serve rice hot with a curry of your choice.
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